Slow-Roasted Lemon Dill Chicken Recipe
Slow-Roasted Lemon Dill Chicken Recipe photo by Taste of Home

Slow-Roasted Lemon Dill Chicken Recipe

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The lemon and dill in this slow-cooked recipe give the chicken a bright, fresh taste. Pair the entree with a side of noodles or a mixed green salad. —Lori Lockrey, Pickering, Ontario
TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 4 hours + standing
MAKES: 6 servings


  • 2 medium onions, coarsely chopped
  • 2 tablespoons butter, softened
  • 1/4 teaspoon grated lemon peel
  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 1/4 cup chicken stock
  • 4 sprigs fresh parsley
  • 4 fresh dill sprigs
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper

Nutritional Facts

5 ounces cooked chicken: 366 calories, 23g fat (8g saturated fat), 127mg cholesterol, 542mg sodium, 1g carbohydrate (trace sugars, trace fiber), 37g protein


  1. Place onions on bottom of a 6-qt. slow cooker. In a small bowl, mix butter and lemon peel.
  2. Tuck wings under chicken; tie drumsticks together. With fingers, carefully loosen skin from chicken breast; rub butter mixture under the skin. Secure skin to underside of breast with toothpicks. Place chicken over onions, breast side up. Add stock, parsley and dill.
  3. Drizzle lemon juice over chicken; sprinkle with seasonings. Cook, covered, on low 4-5 hours (a thermometer inserted in thigh should read at least 170°).
  4. Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Yield: 6 servings.
Originally published as Slow-Roasted Lemon Dill Chicken in Taste of Home April/May 2014

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 27, 2016

"Sooooo good....Thanks."

Reviewed Aug. 11, 2015

"This recipe was easy to put in the crock pot before work. I didn't get much lemon flavor but the chicken was moist. There was enough chicken leftover for yummy chicken salad!"

Reviewed Jun. 15, 2015

"This was definitely convenient, but not as tasty as I expected. No lemon flavor at all and not much dill taste either. I'm not sure if I'd make this again in the crock pot. I like a browned, crispy skin."

Reviewed Apr. 19, 2015

"Followed the recipe exactly. The chicken was very moist, but despite all the seasonings in the recipe, it was very bland. Didn't taste like either lemon or dill. I would not make again."

Reviewed Apr. 6, 2015

"CrockPot wouldn't make it brown like the picture, and for those people who like a crispy browned skin, you could make this recipe in a pan and put it in a slow oven. Crockpot cooking is for convenience and for not heating up your kitchen in the summer as someone mentioned. I think it sounds delicious and want to try it, but I think I'll put mine in the oven."

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